Brewing and Fermentation Science, Undergraduate Certificate
Department of Chemistry and Biochemistry
College of the Environment, Forestry, and Natural Sciences
The Certificate in Brewing and Fermentation Science follows accepted brewing and alcohol beverage industry guidelines and expected learning outcomes to equip students with a broad base of fundamental skills in the science of brewing, including microbiology and analytical chemistry; brewery operations and facilities management; design and sensory analysis of beer; draft quality and systems; and quality assurance methodology. Upon completion of this multi-disciplinary certificate, students will be ready for the brewing workforce or for graduate programs in fermentation science.
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To receive an undergraduate certificate (at least 15 units) at Northern Arizona University, you must complete a planned group of courses from one or more subject matter areas with a cumulative grade point average of at least 2.0.
Please be aware that federal financial aid is not available for some certificates, if the certificate is pursued and completed as a stand-alone certificate (i.e., not completed concurrently with a degree program). See the "Details" tab for additional information.
In addition to University Requirements:
- Complete individual plan requirements.
Students may be able to use some courses to meet more than one requirement. Contact your advisor for details.
| Minimum Units for Completion | 24 - 25 |
| Additional Admission Requirements | Required |
| Fieldwork Experience/Internship | Recommended |
Purpose Statement
The Certificate in Brewing follows accepted brewing and alcohol beverage industry guidelines and expected learning outcomes to equip students with a broad base of fundamental skills in the science of brewing, including microbiology and analytical chemistry; brewery operations and facilities management; design and sensory analysis of beer; draft quality and systems; and quality assurance methodology. Upon completion of this multi-disciplinary certificate, students will be ready for the brewing workforce or for graduate programs in fermentation science.
Student Learning Outcomes
The course learning outcomes have been influenced by the outcomes called out by the Master Brewers Association of the Americas.
Based on consultations with advisors from other fermentation science programs and from the brewing industry we feel compelled to expand upon these learning outcomes to include content in quality assurance and hospitality operations.
- Brewing Quality Assurance
- Use tools of the chemistry and microbiology laboratory to measure or identify common contaminants in the brewing industry.
- Use a working knowledge of cleaners and sanitizers to design an effective microbial mediation plan appropriate for a food service environment.
- Identify the most common factors that contribute to product instability in the brewhouse, in distribution, and in packaging, and implement effective plans to mediate these factors.
- Perform analytical measurements using industry standard methods on raw and processed materials and accurately interpret the results as applied to QA/QC in the brewery.
- Apply a working knowledge of a brewing manufacturing plant of varying sizes to identify the quality control points common to and unique in each environment.
- Brewing Hospitality
- Explain differences in beer styles and summarize critical points in brewing history.
- Participate in the design, maintenance, and cleaning of a draught beer system and equipment.
- Implement glassware best practices in food service sanitation and glassware cleaning
- Identify the regulatory guidelines around food safety and implement them in a bar or restaurant settings.
- Use a working knowledge of food and beverage service accounting to manage profit margins and cost of goods sold (COGS).
Additional Admission Requirements
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Individual program admission requirements over and above admission to NAU are required.
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- You must be 21 years of age or older
Certificate Requirements
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Take the following 24 - 25 units:
Brewing and Fermentation Science Tracks (11-12 units)
Select one:
Brewing Quality Analysis Track (11-12 units):- CHM 312 (3 units)
- Select from the following: (6-7 units)
- Select from the following: (2 units)
Brewing Management and Hospitality Track (11-12 units):
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This certificate may be pursued and completed concurrently with a degree program or as a stand-alone certificate. Federal financial aid cannot be used if the certificate is completed as a stand-alone certificate.
Additional Information
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Be aware that some courses may have prerequisites that you must also successfully complete. For prerequisite information, click on the course or see your advisor.